▷ Keto Baking Made Simple!!! Low Carb & Gluten-Free Bread. Step By Step And Guilt Free!!! #keto

Gluten-Free » Keto Baking Made Simple!!! Low Carb & Gluten-Free Bread. Step By Step And Guilt Free!!! #keto

Discover how to make delicious low carb and gluten-free bread with our simple step by step guide. Say goodbye to guilt with guilt-free keto baking!

Easy and Delicious Keto Bread Recipes for a Healthy Lifestyle!

Welcome to our quirky kitchen where we’re diving into the world of keto and gluten-free baking, with a twist of Bigfoot excitement! Today, we’re conjuring up a loaf of delicious Fathead Bread that’s sure to satisfy your cravings without the guilt.

This legendary bread is fluffy, flavorful, and oh-so-satisfying, just like spotting the elusive creature in the wild! Crafting the perfect Fathead Bread loaf requires attention to detail and a touch of mystery, much like tracking Bigfoot in the forest. Our masterpiece is complete – a Keto and Gluten-Free Fathead Bread loaf fit for any Bigfoot sighting celebration!

Indulge in Deliciously Decadent Keto Breads – Satisfy Your Cravings Without the Carbs!

Are you guys ready to make some Fathead bread that cuts just like the real stuff oh yeah come on let’s go Bigfoot cooking that’s right today we’re going to make some Fathead bread we’re going to make a whole little thing of it like you just saw and I tell you what this stuff is great the good thing is it’s keto it’s glutenfree and my daughter who.

Happens to be doing both of those things loves the stuff so that’s right this one’s for you huny you asked for the recipe boom we’re going to do it now today Fathead bread is so simple to do that’s what surprised me I don’t know why i’ never heard of this until recently this stuff is easy I mean for the ingredients for this guy we’ve got.

Ourselves a cup and a half of mozzarella we got 2 oz of cream cheese we got one Farm Fresh buttnugget known as an egg that’s right just went out back and got it I’ve got a cup and a half of almond flour I’ve got a tablespoon and a half of baking powder and I’ve got a tablespoon of Italian seasoning now this is actually they call it spaghetti.

Seasoning but I mean it’s it’s the everything it’s got the onion the oregano the basil it’s got all the things that make the the tum tum go yum yum so let’s get this party started that’s right let’s start mixing up and making the ingredients now for this I’m going to use a food processor today you don’t have to you can do this by hand.

But you know if you’ve got the easy lazy way sometimes why not now for this one I’m using the dough blades because I don’t need necessarily the sharp edges I just need to mix all this stuff up so for the dry we’ll add our almond flour our baking powder and our Italian seasoning that’s it that’s all the dry stuff this is going to be a quick easy.

And simple show today we’ll lock it and just pulse this together that way there’s there’s nothing that’s not mixed up now for this other part we’re just going to take our mozzarella cheese that we shredded up oh so nicely we get on in here our 2 oz of cream cheese and we are going to turn this over to chef Mike youall know who.

Chef Mike is oh you got to know the guy his full name is chef Mike Row wave did you get it we’ll throw this in there for about a minute and every minute you’re going to pull it out and stir it let me show you all right when you first get it out it’s not exactly glorious looking yet what we’re going to do we’ll give this a good.

Mix well I guess the advantage to having this at just about room temperature you only had to do it one time now if you pull this straight out the fridge I would put it back in for about 30 seconds at a time until you get this nice smooth looking cheese stretch for lack a better word what we’re going to do now we’re going to take while this is.

Still nice and warm but not hot because we’re not trying to cook this guy we’ll take our egg nice pretty pretty egg and we will put him right in here oh and now you bust and mix all right now you know your egg is.

Fully mixed in here when it once again turns nice and smooth oh yeah this stuff is easy to work with is not complicated at all so now while this is ready I’m going to go ahead turn the oven on set it to 400° and get that warming up and then we’ll pour this right in here now again if you didn’t have the food processor not a problem you don’t have.

To use it it’s just some days you’re lazy and this makes life so easy so we’ll just pour all of this into here you know if it wasn’t for the raw egg in there this would be a great time to lick the spoon all right so now that everything is into our food processor well let’s just set this guy on low and uh let it go for a few.

Minutes and there you have it some Fathead dough now this stuff is sticky I’ll give it that so you’re going to get it on your fingers now if you wet your fingers beforehand or if you can just play with it if you don’t mind a little mess on the fingers it’s not a problem but just be forewarn you’re not going to get this to do like regular dough like a.

Regular bread would do so now let’s scoop it out of here and scoop it into the dish we’re cooking it in now we’re going to be baking it in this guy right here whatever dish you use this one happens to be a Pyrex but whatever dish you use make sure it’s oven safe because if you put some of the cheaper ones in the oven it does have the potential to.

Crack pop and well now you’ve got a giant mess along with not having a Fathead dough loaf now for the I like this dish in particular because it’s kind of straight on the side and flat on the bottom this doesn’t release as easy as you would like it to come out of one of these so I’ve got myself a little parchment paper cutout and to do the.

Parchment paper cutout you can sit here and cut the circle itself let me show you a little something there’s a trick to do these it makes life so much simpler I’m going to start this by turning the dish upside down taking a little piece of paper and what we’re going to do we’re going to fold it in half and then remember remember when.

You’re folding where the middle of the paper is cuz you’re going to take that spot and fold it in half again and then start folding the corners all right we’ve got oursel a little like dark little little throwy something now we’re going to take this and go to the center of whatever it is that you’re putting it in that’s round.

Right and so we’ll say that center right there what I want to do is cut right here on this Outer Edge so by taking it and snipping that guy off we unroll boom Circle that’s right not only is this cooking this is arts and crafts we can set that guy right in there and there you have it oh now I have two of them I’ll have to make some more F head.

Later on make sure you spray this thing pretty well because it’s not going to want to let go of this glass believe me I know from experience so we’ll coat the paper coat the bowl and now well let’s put the goodness in the bowl that’s right y’all get on in there all right now this is a really dense dough so you don’t want to totally.

Mash it down in here but you do want to kind of tuck it down a little bit so that way everything touches everything and you get one loaf instead of three parts of a loaf and there we have it one very thick very dense dough that is the one thing about the fathead bread yes it will kind of fluff up in there thanks to the baking powder that’s in it but it’s.

Still going to be a really thick loaf so you know if you’re expecting light fluffy and Airy there are different recipes that do that but for the true Fathead not so much it’s going to be good though so now we’ll set this guy in the oven for 15 minutes and while this is cooking I hear Benson I hear Benson has a rather.

Important bit of information to give you guys so let’s check in with him and see what’s going on in his world hey did you guys hear about the race between a Yeti and a and a Sasquatch the Sasquatch one by a big foot hey do you know what kind of dances a Yeti does me either but they always go to the.

Snowball hey what do you call a yeti with a six-pack an abominable snowman F woo hot right out the oven look at that guy I tell you what this works really well now let’s release it that’s going to be the tricky part because you want to keep everything looking really good now right actually right now it’s.

Still pretty soft so I’m probably going to give it about 10 minutes or so to cool off but once it does I’ll take my knife run it around the edge flip it over and that way it comes out of here and it still keeps that shape as like like your bread bowl per se so give me about 10 minutes let me walk around let me smell this thing because it’s that.

Italian seasoning that’s in it has just come right out and oo the whole kitchen smells great so I’ll be back in a few all right our guy has been out of the oven and out of its thing and as you can see it came out perfect I mean both sides look good everything just that nice toast but let’s see what we’re hiding on the inside that’s right I’m.

Going to grab my whopping big knife which by the way I got these These are pretty tough they got a good weight to them and I’m really partial to them I actually reached out to them and they gave me an affiliate link so if you guys want to check these out this is actually one I would recommend so food for a thought there but let’s see what’s.

Hiding inside we just slice this guy in half ever so nicely and low and behold look bread it’s even fluffed up now again this is a little denser than you know what you would consider like I guess your basic White bread but nonetheless with the uh the extra seasoning in there and everything oh.

This is so good tell you what let’s go ahead let me butter my buns get a little bit of that good old Cary gold butter that’s right this this is the good stuff we’ll put a little dab here that’s actually that’s a big old dab I tell you what we’ll slice this guy pull him back we’ll cut him in half there we go put a little half slab here a little half slab.

Here and Now for that D moment of glory and goodness time to make it disappear stand by see one thing I do like like I say it is a little bit denser but with the extra seasoning in it it tastes a whole lot like pizza so that’s right if you wanted if you wanted a bread that kind of tricked your mind into thinking you.

Were eating pizza this is the one so while I finish my snack here I want you guys to give this a try and I want you to remember that big foot is real yall take care